Cotton cake
By VicentaLakin
Days are busy and mouths are no longer free. Recently there was no high powder in the family, so I've been baking the cake, from the sad wind, to the perfect twilight, to all kinds of cake rolls, from the light to the heavy taste, and at one try, the cotton cake was baked today in King's box. The cotton cake was a little more difficult to make, and it was suggested to try the cake after ordinary twilight and sponge cakes were clean. And then today's cotton cake is not particularly bad, but it's not very nuanced, but it's the taste of our family paper, and I think that's enough。
Recipe Recommendations
- low-gluten flour 50 grams
- condensed milk 50 grams
- butter 35 grams
- whole egg liquid 30 grams
- protein of 3
- egg yolk of 3
- fine sugar 40 grams
- sweetening
- roast
- half an hour
- simple
Steps for Cotton cake
1
The butter is cut into small pots and boiled to boil。
2
When the butter boils, it pours into the sifted flour and leaves the fire, so that it is quickly evenly mixed into the butter-hot noodles。
3
Boiled milk in the butter-hot noodles, evenly mixed。
4
30 grams of full egg fluid mixed with three yolk to join the third stage of the noodle。
5
Once again, it's even. It's a yolk paste。
6
Protein is added to the fine sugar, and it's concussed into a wet hair bubble that pulls out the little hook
7
One third of the texture of the protein, one-third of it to the yolk paste, evenly from the bottom with a razor, and be careful not to mix the wreath, otherwise it can easily lead to a bursting of the haired protein。
8
I'll put the good pasta back in the protein bowl。
9
And it's just that it's a piece of cake。
10
PUT THE MIXED PASTE IN THE EIGHT INCHES (20CM) OF BAKED DISHES. IN THE MIDDLE OF THE OVEN, WHICH IS PREHEATED AT 175 DEGREES, 15-20 MINUTES TO THE SURFACE GOLD. PLUGGED IN WITH TOOTHPICKS AND REMOVED NO RESIDUE FROM THE TOOTHPICKS, INDICATING THAT THE CAKE WAS RIPE。Cotton cake Make Tips
1. Peel off the parchment paper from the hot cake and place it on a cooling rack to cool. 2. Cut the cake in half, spread jam or buttercream in the middle, sandwich them together, and cut into small slices.